VACUUM PACKED

The production process of the Bresaola della Valtellina begins with a rigorous selection of the best beef rumps and their careful trimming.
The dry salting and flavouring are followed by stuffing the meat into gut casings and the drying phase, which lets the raw material dehydrate rapidly. Finally, the curing phase gives the finished product a particular complexity of flavours and aromas typical of Valtellina.
It is a product without allergens, and a natural source of iron.

IN A NET

This bresaola is the top of the range, produced with a few simple select ingredients. The recipe is the oldest and most typical of Valtellina, handed down through generations. Only the best rump cuts are used, rubbed with a little salt and a careful dosing of spices. Lastly, the long and extended curing gives this product its most particular characteristics: hints of juniper, an intense fragrance and a full, enveloping taste.
It is a product without allergens, and a natural source of iron.

The traditional recipe of the Alps is used in the production of this Bresaola, starting from the selection of noble bovine cuts. The meat is seasoned, stuffed into gut and follows a natural drying and curing process. The scent of the finished product is balanced with unique spicy notes, with a particularly delicate and fresh taste.
It is a product without allergens, and a natural source of iron.

This Bresaola is great value for money, obtained from select bovine cuts and preserving the peculiar characteristics of a classic bresaola.
It is a product without allergens, and a natural source of iron.

Carpaccio di Bresaola is a specialty of Italian gastronomy, made only from prime quality and extra lean beef rumps. The meat is then seasoned with natural flavourings and encased. The result is a very tasty yet light product with unique nutritional properties.
It is a product without allergens, and a natural source of iron.